Gave homemade potato gnocchi a try today, and it was much more fun than I expected! Even without a potato masher, the gnocchi turned out surprisingly soft. Paired with a creamy mushroom sauce, it made for such a cozy, comforting dinner. The mix of mushrooms, garlic, and thyme really brought a nice warmth to the dish. Funny thing—I tried gnocchi years ago and wasn’t a fan, but making it myself this time changed the game. It’s not perfect, but for a newbie like me, I’m pretty happy with how it turned out.
For the gnocchi:
* 220g potato
* 60g flour
* 1/4 tsp salt
For the sauce:
* 1 tbsp unsalted butter
* 1 clove garlic, minced
* 200g brown mushrooms, sliced
* 1 sprig thyme
* 1/4 cup chicken broth
* 1/4 cup heavy cream
* Salt and pepper to tast
1. Boil potatoes in salted water for 40 minutes. Drain, peel, and mash while still warm.
2. Mix mashed potatoes with flour and salt, then knead into a smooth dough.
3. Roll dough into long cylinders, cut into 1-inch pieces, and set aside.
4. Boil gnocchi until they float, then remove and set aside.
5. Melt butter, sauté garlic, mushrooms, and thyme until soft.
6. Add chicken broth, simmer, then stir in cream. Season with salt and pepper.
7. Add gnocchi to the sauce, toss to coat, and serve warm!